In a Dutch oven, add oil and heat over medium-high. Stir in red bell pepper - cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in broth, oregano and thyme. Bring mixture to a boil - stir in pasta and cook about 3 minutes less than the package directions.

Stir in thawed vegetables and edamame. Bring mixture back to a boil and cook until the vegetables are almost tender, about 2 to 3 minutes. Stir in tomatoes, pepperoni and endive - bring back to a boil, reduce heat to a simmer and cook until the endive is just tender, about 3 to 5 minutes. Remove from the heat and season with fresh ground black pepper. Portion into bowls and serve each with grated Parmesan to taste.

2 comments:

I made this over the weekend in an attempt to warm up from the 20 degree weather. It was great! I loved the little pieces of pepperoni and the extra bite the multi-grain pasta provided. The fact that it takes less than an hour is a big plus too. Thanks Joe!